Franck Deville’s quintessentially French pâtisserie hails from of a lifelong passion for cooking, and his celebrated macarons are savoured far and wide
Franck Deville has fond memories of his grandparents’ kitchen. Both had a passion for cooking – every Christmas, young Franck would join his grandmother in making her traditional seafood gratin. His grandfather, Henri Fillion, pastry chef at the Royal Evian, delighted in showing his grandson how to make whipped cream puffs and similar treats served at the hotel overlooking Lake Geneva.
As “L’Artisan Macaronier des Chefs” of his eponymous pâtisserie, however, Franck also recognises that he inherited more than just recipes from his grandparents. “My family passed on to me a passion for the job and for sharing. They also taught me to be rigorous and demanding, so that I can achieve the very best.”
And he has. Franck is renowned for his macarons, available in a multitude of flavours, which grace the dessert menus of many of the world’s finest hotels and restaurants. Since founding the business in 2011, his dedication to using natural ingredients for these delicious multicoloured confections has proven unshakeable. “My priority is respect for the product,” says Franck, whose commitment to this grew during his time working in some of the greatest restaurants in Europe. “I’m convinced that the quality of our food contributes to our wellbeing, both physically and mentally. For each of my creations, the organoleptic quality of the product – its looks, its taste, its quality – is incredibly important.”
Behind the scenes, too, Franck works hard to keep the business as sustainable as possible. It includes close monitoring of supply chains and prioritising human expertise, creativity and a respect for tradition. “We want to be an even more responsible company,” says his wife and business partner, Anne, “so that we can share nothing but pleasure with our customers.”
Achieving perfection in his work is a source of national pride for Franck. With his macarons on sale in more than 20 countries, there is a sense that the pâtissier is flying the flag for French cuisine. Ultimately, Franck wants to leave his customers charmed by the tradition of the country’s gastronomy. “For many, it represents luxury, chicness and French class,” he says. “Each and every macaron has to be iconic in those senses.”